Abstract
In this research, the physicochemical and functional properties of Lactobacillus fermented soybean milk have been studied by testing the pH value, total acidity, viable bacteria count, amino acid nitrogen, and active isoflavones count of single strain and mixed strain fermented soybean milk. The results showed that, the nutritional value of fermented soybean milk was higher than that of unfermented soybean milk in general. At the same time, mixed strain fermented soybean milk showed better results than single strain in the above testing. Lactobacillus bulgaricus and Lactobacillus plantarum isolated from traditional fermented yogurt in Xinjiang can be used together as starter culture to soybean milk fermentation that can produce more beneficial components.
Highlights
In the process of microbial fermentation, the changes of the content of these active ingredients in soybean milk are of great significance to improve the nutritional efficacy of fermented soybean milk
According to different inoculated strains, fermented soybean milk were divided into three groups: LBFS (LP fermented soybean milk), LPFS (LP fermented soybean milk), MFS
Lactic acid and acetic acid produced by lactic acid bacteria (LAB) fermentation can reduce the pH value and redox potential of food to provide acidic conditions for food
Summary
In 1996, Chinese government put forward the "Soybean Action Plan" This plan aims at improving the dietary habits of people, the production and supply of food resources and the level of consumption. Traditional fermented yogurt in Xinjiang region of China is rich in various LAB strains and embodies very superior function [5]. If they are used in fermented food, it will be a new way to study the functional fermented food. In the process of microbial fermentation, the changes of the content of these active ingredients in soybean milk are of great significance to improve the nutritional efficacy of fermented soybean milk. The nutritional effects of Lactobacillus fermented soybean milk were observed according to the changes of its physical and chemical properties
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